Homemade Doner Kebab Recipe - Better Than A Takeaway

Try this homemade doner kebab - better than a takeaway. You’ll will never order a takeaway kebab again! Most versions of this recipe are cooked in a slow cooker, mine is cooked in a regular oven.
at 4.18 I'm adding the cupped bacon, diced onion and crushed garlic.
Try my oven baked KFC chicken strips with gravy • KFC Cooked In Your Ove...
Ingredients : Serves 6 (freezes well)
1kg (2lb) of lamb mince (ground meat)
200g (7oz) of streaky bacon chopped
2 garlic cloves crushed or grated
2 medium or 1 large onion - diced
Seasoning spices
2 tsp ground coriander
2tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinamon
3tsp sea or kosher salt
1tsp ground black pepper
Yoghurt lemon sauce
250g (1 cup)
greek yoghurt
1 garlic clove crushed or grated
1 tsp ground cumin
2 tbsp fresh lemon juice
salt and pepper to taste
#kebab #donerkebab #fakeaway

[@jackgordon38]

I absolutely love a takeaway kebab, just made this for the first time - although I halved the ingredients as I live alone. Wow! Absolutely unreal, you were right, it does look a mess when it comes out, but it was one of the best kebabs I've ever had! Thanks for the recipe mate! :)

[@RichieTheFoodie]

@Jack Gordon - me too. As much as I claim to be a foodie, but kebab and chips, love it! Just very unhealthy from a takeaway. That’s why I’ve messed around with this. It’s an absolute winner hey. Really glad you enjoyed it man. Next time, cook the whole recipe, slice it all up, just fry off what you need then freeze the rest. Simply defrost when you’re ready and fry off. Job done. Thanks for stopping by and leaving a comment, much appreciated 🙋🏻‍♂️😀RTF

[@ravingiron9356]

@@RichieTheFoodie It needs a binder! Add some potato starch and put the whole lot through a stand mixer with ice of very cold water.

[@pequeuxdarleux1480]

The Turkish add "Sumac". This is the spice that gives a taste to Doner K*.

[@RichieTheFoodie]

Hello, thanks very much, I’ll keep that in mind for the next time I make it. Thanks for watching and for supporting the channel 🙋🏻‍♂️😀RTF

[@RichieTheFoodie]

Thanks for watching my video. I hope you’ll consider subscribing to help me reach the magic 1000 🙏😀 If there’s a fakeaway you’d like to see me cook, then please drop a comment. Thanks

[@maks1o]

Richie, I made it twice already! It's better than take away. My family and friends are delighted. Absolutely delicious. Thanks mate!

[@RichieTheFoodie]

Hey there. Ah thanks, it’s always really nice to learn when a viewer really enjoys a recipe I’ve posted, very good of you to let me know! I hope you’re family and friends also follow the channel 😁 I appreciate you stopping by 🙋🏻‍♂️😀RTF

[@SimpleRecipesKitchen]

Nicely made step by step doner kebab recipe👍👌

[@RichieTheFoodie]

Thanks, be sure to give it a go 👍🏻

[@enigmazero37564]

Finally a homemade doner kebab recipe especially for a gluten free wrap, thanks Richie 👍

[@RichieTheFoodie]

You’re very welcome. Give it a try and let me know what think. Thanks for stopping by and sharing your thoughts, much appreciated 🙋🏻‍♂️😀RTF

[@dannywhittaker8683]

OMG....I am sooooo doing that this weekend!!!! 🙂

[@RichieTheFoodie]

@Danny Whittaker trust me mate, the best filthy kebab you’ll ever eat. Even better for you as like you said, you can’t find a decent kebab in WA. Let me know how it turns out mate! Thanks for dropping a comment. It all helps

[@bluffmasterhara]

Nice one! Like the addition of bacon - can't wait to try this, thanks.

[@RichieTheFoodie]

Hi there. Thanks for the comment. A few people have said it’s dry. Please use meat with a good fat content to help prevent this. It’s a kebab after all 😀 Let me know how it turns out for you 🙋🏻‍♂️😀RTF

[@elvishards8161]

Bacon helps with keeping it juicy

[@catchymussel]

That is my all time favourite bacon! I just happen to have a pack of that in the fridge and I will try this next weekend! Cheers Richie

[@RichieTheFoodie]

Cheers buddy, I appreciate your support! Let me know how it turns out won’t you 👍🏻

[@songriarrrrrr1830]

Hello from your newest Australian subscriber! Your poached eggs is what drew me here. Thank you. Have you done a TM6 assisted kebab? If so, I’d love to try it for takeaway tomorrow night. Thank you again. ☺️

[@RichieTheFoodie]

Hello there, great to have you on board! Looking at my channel analytics, I seem to be a little popular in Australia, I’m unsure why 😆 if you look at the short version of this video, I actually use the tm6 to help blend the meat. As for cooking it fully in the tm6, I’m not sure it would work. Here’s the video I mentioned kzbin.infoPXDlvWj8CG4?feature=share Thanks very much for stopping by and supporting the channel, I really do appreciate it 🙋🏻‍♂️😀 RTF

[@attiyaambreen2798]

Thank you, looks really good. I'm trying this now but have packed it into a loaf time, covered in foil.

[@RichieTheFoodie]

That’s brilliant! You’re very welcome. Please let me know how it turns out for you. Thanks for stopping by 🙋🏻‍♂️😀RTF

[@attiyaambreen2798]

@@RichieTheFoodie it came out really good. A hit with the family. Will definitely make this again :)

[@RichieTheFoodie]

@@attiyaambreen2798 that’s great news. I’m really happy it worked out for you. Thanks for supporting the channel 🙋🏻‍♂️😀RTF

[@Mr_Perrys]

Got mine in the oven now.....cant wait

[@RichieTheFoodie]

Excellent mate. Let me know what you think of it! Thanks for stopping by 🙋🏻‍♂️😀RTF

[@Mr_Perrys]

@@RichieTheFoodie it was very nice tbh...may have over it done it with the seasoning.....less is more but still banging...thanks buddy

[@RichieTheFoodie]

@@Mr_Perrys you’re welcome mate. Might take a few attempts to get it down to your liking, but any excuse to make it again, right? 🙋🏻‍♂️😀RTF

[@allenshaw5146]

Hi Richie, just made your Doner meat and its epic, even my partner liked it and she is not that keen on kebabs, good job i made 2 batches, thanks for the recipe.

[@RichieTheFoodie]

@Allen Shaw - hi there. I’m really glad you both enjoyed it. My wife would not touch a takeaway doner for anything, but she also really enjoys it! I have 2 batches in the freezer. Really easy to defrost and fry off. If you enjoyed this, you might also enjoy my Chinese takeaway chicken curry. Take a look kzbin.info/www/bejne/Zoa2g2Skmptqr8k Thanks for taking the time to stop by and leave a comment, it is much appreciated 🙋🏻‍♂️😀RTF

[@bulentcaglar2390]

I am Turkish and I really like your döner recipe! Good job sir 🇹🇷👍

[@RichieTheFoodie]

Wow, I will definitely take that compliment coming from someone from Turkey! Thanks so much, I really appreciate it. I hope you give it a try 🙋🏻‍♂️😀RTF

[@carlwallis4585]

Good video mate, any good recipes for homemade burgers?

[@RichieTheFoodie]

Thanks, Carl. Absolutely mate, I’ll be posting one more towards BBQ season. Not long to go now 👍🏻

[@robwulz3493]

Richie , this looks legit , i'll give it a go fella . I make my own hot sauce by mixing 3 tablespoons of hot chilli powder , squirt of tomato puree and a splash of vinegar . I suddenly needed a dirty kebab today , don't know why . Thanks .

[@RichieTheFoodie]

@rob wulz quality comment is that mate. As for your hot sauce, goodness me, that must blow your head right off. I work with teaspoons when it comes to chilli powder 🤷‍♂️ I suddenly need a dirty kebab every day, but you just can’t do it hey. To be fair, I wouldn’t class this kebab as dirty, so slightly guilt free lol Definitely let me know how this turns out pal. Thanks for watching my video and supporting my channel. I appreciate it 👊🏻 RTF

[@robin_miller_music]

oooo, this might be a contender to that KFC recipe mate!

[@RichieTheFoodie]

Excellent, did you give the KFC a go then? Thanks again for your support. 😀 I like your content, very well presented. RTF

[@robin_miller_music]

@@RichieTheFoodie Ha, not not yet, but I will do. Thanks

[@ellendonnellyify]

Trying this now and looking forward to it! Just a note - your written list of ingredients above doesn't mention the onion.

[@RichieTheFoodie]

Hello. That’s very observant of you 😀 I have edited the ingredients accordingly. Thanks very much for pointing it out to me. Let me know what you and your family think. It’s a brilliant recipe. Thanks for your support 🙋🏻‍♂️😀RTF

[@ellendonnellyify]

@@RichieTheFoodie thanks! Currently in the oven - can't wait to try it!

[@RichieTheFoodie]

Wow, I can’t wait to learn how it turns out! Let me know please, if you get chance 😀RTF

[@GentielioGaming]

I didn't try your recipe yet but freezing the meat gets you nice slices once it is frozen.

[@RichieTheFoodie]

Thanks dude, I appreciate the tip! I’ll try that next time 🙋🏻‍♂️🍺RTF

[@schrodingerscat1863]

This is a similar recipe to the one I use except I blend the onion up to a paste before mixing it in. I don't oven cook it though. I freeze it then slice thin strips off the frozen kebab and fry in a pan. That way you can keep the kebab in the freezer and cut off and cook just what you need.

[@RichieTheFoodie]

Thanks for sharing the info. I do similar to you, I cook it off, slice it up, then freeze what I don’t use and defrost and fry up when I want it. Thanks for stopping by and and watching the video. Much appreciated 🙋🏻‍♂️😀RTF

[@schrodingerscat1863]

@@RichieTheFoodie Oh right, I actually freeze it raw then slice it frozen and fry the frozen slices, I find it slices better that way and you can get it cut really thin like at the kebab shop.

[@icemanknobby]

I made this one a while ago, I must say it was the most authentic for the London version I’ve made. I think more cumin and more coriander next time:-)

[@RichieTheFoodie]

Hi Mara, I totally agree, I’ve altered it a lot over the years to get to this version. I might try more cumin next time though. Thanks for trying the recipe and sharing your thoughts 🙋🏻‍♂️😀RTF

[@shumugaming]

Does it have to be ground lamb? Could you use lamb shoulder or any other cuts of lamb meat?

[@RichieTheFoodie]

Yes, as long as the meat is ground, that’s fine. Ground beef also works fine too. Let me know how it works out for you 🙋🏻‍♂️😀RTF

[@WilfredWebsterOfficial]

Can you use pork mince for this?

[@RichieTheFoodie]

Hi there. I’d say beef mince would be a better substitute but pork mince should be fine. Thanks for stopping by, I hope you enjoy your kebab 🙋🏻‍♂️😀RTF

[@crazycutz8072]

Donny Kebab?? who is that guy :D

[@RichieTheFoodie]

I donny want a kebab, well at least not tonight 🤣 Have you tried this one, if so, what do you think? Thanks for stopping by, much appreciated 🙋🏻‍♂️😀RTF

[@piotrpiotrowski2966]

Thank you for the video. It is better to cover bowls with a plate and avoid using cling film as much as possible to help the environment. I have read that Kosher salt is a refined, chemical salt and therefore it is not a healthy salt. It is better to use unrefined natural sea salt.

[@RichieTheFoodie]

You’re more than welcome, I’m glad you enjoyed the video. Yes, you do have a point, I try to I avoid using cling film if at all possible now. I guess all salt is bad for you in one way or another. You can use whatever salt in this recipe you’d like. I do hope you’ll give it a try. Thanks for supporting my channel 🙋🏻‍♂️😀RTF

[@stephentempleton5470]

Can you give me the nan bread recipe thanks

[@RichieTheFoodie]

Hey there, sorry, I have to admit that the Nan breads were shop bought. Thanks for taking a look and stopping by 🙋🏻‍♂️😀RTF

[@Inconvenient_NPC]

Not a bad attempt to be fair. How about a video on how to make a Tandoori Sheek Kebab?

[@RichieTheFoodie]

Thanks very much! Have you tried the recipe? As for the tandoori kebab, this sounds like a great order. Thanks for supporting the channel, I appreciate it 🙋🏻‍♂️😀RTF

[@andrewgoodall2183]

Question: why oven cook it? Why not just pan fry it after emulsifying?

[@RichieTheFoodie]

@andrewgoodall2183 - that’s a good question. I actually find this to be one the the best recipes I use out of everything I cook (probably because I love kebabs 😆)For that reason, I wouldn’t change what I find is a winning formula. Have you tried the recipe? Thanks for stopping by and supporting the channel mate 🙋🏻‍♂️😀RTF

[@andrewgoodall2183]

@@RichieTheFoodie I'm going to have a go a bit later with a variation without oven cooking. Will let you know

[@RichieTheFoodie]

@@andrewgoodall2183 thanks pal, I’d appreciate that 👍🏻

[@andrewgoodall2183]

​@@RichieTheFoodie I just ate it, was awesome :D . Haven't made it your way so can't compare what would be more awesome, but I did this (am afraid I measured nothing precisely): I used beef mince - about 200g 20% fat (Aldi). Rather than make up my own, I used "Moroccan Spices" blend from Asda, but you can get the same thing from Sainsburys and other places called "Baharat" (assuming they still do it, and not to be confused with "Bharat" which is different). Googling will get you Baharat blend ingredients easy anyway (it's Lebanese, used in shawarma). I added probably 3 teaspoons of that, about a teaspoon maybe of MSG and a teaspoon or so of salt.I should have put some very blitzed onion in it (blitzed to the point that, in my mini chopper, it's just a wet paste) but I forgot. Sprinkled in spices and did a quick hand mix, then added about 3 tablespoons of full fat greek yoghurt (essential, noticed you didn't put any in - makes a real difference, it's standard in authentic Middle East kebab meat marinade). Hand massaged it for several minutes until emulsified. I make my own sausages and I find that emulsifying in a food processor makes a crap, dry, crumbly sausage so I applied the same logic here and hand mixed only. The yoghurt helps it emulsify pretty quick. I stuck it straight in the freezer for a bunch of hours. No bacon. Interesting idea though, will try it out. Took it out and trimmed it off into very thin slices. This was somewhat hard work with just a kitchen knife (I don't have a cleaver, but a really sharp one would be better I think). I did try using a mandolin but couldn't get long enough strips, didn't work well. Possibly just freezing the meat block for like 40 mins or something (after a long marinade in the fridge, mind) so it's stiffened but not completely frozen might be a better way to go. Pan fried off meat strips, fairly high heat, mostly on one side only to preserve moistness, to get lots of crispy browning. Had it on Aldi square naan wrap with chopped onions and some lettuce with mayonnaise. No clue if this better than yours but definitely save cash on running the oven for an hour. Nice and moist it was - that's the yoghurt (and the 20% fat), can't stress enough that you need to use it. I've done proper sliced lamb shoulder and also sliced chicken made into a meat stack on a vertical grill that I bought off Amazon, marinaded with the yoghurt and baharat as above. But those vertical grills that you can buy for home kitchen, though they do sort of work, are a pain in the arse. This method was much better, much better result. Thanks for inspiration. I also watched this lady kzbin.info/www/bejne/kHapZGhqiNWGrsk and Ethan whatshisname kzbin.info/www/bejne/jWm7qGeZp82gnK8 - it's kind of hilarious to hear him evangelising doner when over here we think of it as filth lol. Go to Netherlands, they'll only eat real sliced shoulder lamb shawarma there and it's awesome. That's where my love affair with shawarma/gyros/doner started when I was working over there, not in dear old Blighty. :D

[@RichieTheFoodie]

@@andrewgoodall2183 wow, what a detailed post this is. I’m definitely going to give your method a try, what have I got to loose. I don’t always run mine through the food processor, sometimes just hand massage does the trick. The big question is, was it better than a takeaway? Thanks again for taking the time to leave a comment

[@jmccabe82]

Cook for an hour at what temperature

[@RichieTheFoodie]

Hi there. 1 hour at 160c then turn your parcel over and cook for 30 minutes. Then cool for 15 minutes at 250c Thanks for stopping by 🙋🏻‍♂️😀RTF

[@jmccabe82]

@@RichieTheFoodie superb thanks for the reply

[@RichieTheFoodie]

You’re welcome. I could have been clearer at that point of the video. Good luck, and let me know how it turns out for you 🙋🏻‍♂️😀RTF

[@jmccabe82]

@@RichieTheFoodie well I think iv made a mistake already I mixed the spices in by hand then put it straight in the processor and shaped it’s in the fridge and I’ll make it tomorrow surely that’s still marinating

[@RichieTheFoodie]

Yeah that’ll be absolutely fine mate. I’m making this again next Friday. You’ll be surprised at the results

[@steveinestonia]

DUDE!!!! Get it down your "Boat Race"??? It's get it down your Gregory!!

[@RichieTheFoodie]

@steveninestonia - hahah! Would that be ‘down your Gregory Peck/neck? That’s brilliant, never heard of that one before. Thanks very much for stopping by buddy 🙋🏻‍♂️😀RTF

[@turkabdulhamitci]

250 grams of Turkish Yoghurt*

[@RichieTheFoodie]

Or whatever you can lay your hands on 😀

[@shambadora2028]

Greek yogurt is the best

[@streettravelxxi]

If there is pork than it is gyros since kebab is beef lamb or chicken

[@RichieTheFoodie]

@Ben Mell wow cool man, I didn’t know that. I just add a little pork to mix things up a little. All the best! And thanks for commenting 🙋🏻‍♂️👍🏻RTF

[@streettravelxxi]

@@RichieTheFoodie yes I heard bacon is good for extra fat but for kebab it has to be halal so they will use lamb fat or beef fat. In Greece they use pork but it is pretty much same sandwich/wrap just different styles

[@RichieTheFoodie]

@@streettravelxxi thank very much. I really appreciate your input! 🙋🏻‍♂️😀RTF

[@elvishards8161]

I drooled lol

[@RichieTheFoodie]

Me too! Every time I cook it and eat it!

[@PINACI]

I found the cumin to be way too strong and come to the conclusion that I don't like it at all so will swap for paprika. I also cooked mine in the slow cooker for about 5hrs

[@RichieTheFoodie]

That’s fair enough. You can tailor this recipe to your liking. I guess paprika will work well. How did it turn out cooked in the slow cooker? I’m intrigued. Thanks for supporting the channel 🙋🏻‍♂️😀RTF

[@PINACI]

@@RichieTheFoodieIts cooked exactly the same way as in the oven, only for longer at cheaper cost. Wrap it in foil and then make some foil balls for it to sit on, pierce some holes in the bottom to allow juices to run out and cook for approx 5hrs. After about 3hrs I added a little bit of water to the slow cooker to help prevent the meat juices from burning on the bottom.

[@RichieTheFoodie]

@PINACI skills, thanks! I might give this a try. Slow cookers are great, and highly underrated in my opinion

[@ef1265]

Is this the Derbyshire kebab

[@RichieTheFoodie]

I guess so? Or maybe the Nottinghamshire kebab? I’m from Derbyshire but live in Nottinghamshire? 🙋🏻‍♂️😀RTF

[@ef1265]

@@RichieTheFoodie yeah I was close

[@RichieTheFoodie]

@@ef1265 haha, nice. I was thinking you might actually know me personally 😂

[@ef1265]

@@RichieTheFoodie no hehe

[@Maria-ol4rm]

1 kg will serve 6 people??????

[@RichieTheFoodie]

It depends. I like a lot of meat on my kebab so this serves 4 maybe 5 people ah the most. Just make 2 batches, what you don’t use, you can freeze, then simply defrost and fry off when you want to use it. Thanks for stopping by and supporting the channel 🙋🏻‍♂️😀RTF

[@russelltodd937]

Naan? Nah. It's got to be a pitta.

[@RichieTheFoodie]

Haha, to be honest, since I made this, I’ve started serving it on pitta, it’s much lighter. Fair comment! Thanks for stopping by and supporting the channel, I appreciate it 🙋🏻‍♂️😀RTF

[@johnkowlok3231]

Those are definitely yellow onions, but thanks for including Fahrenheit for us ignorant Americans 😊

[@RichieTheFoodie]

We don’t really get white onions much over here, so you get in the habit of calling yellow onions white 😀 As for the temperature conversion, you’re welcome. I hope you try the recipe. Thanks for stopping by and sharing your thoughts, I appreciate it 🙋🏻‍♂️😀RTF

[@MuhammedSirwan-rp5xf]

lol lolhiiiùu

[@RichieTheFoodie]

Thanks 😊

[@jimbop4499]

Lmao...what a fucking nightmare!

[@RichieTheFoodie]

@jimboo - oh no! What happened? 🙋🏻‍♂️😀RTF

[@elvishards8161]

I put 1/4tsp of cayenne pepper in

[@RichieTheFoodie]

Hi Elivis. I’m really glad you enjoyed the recipe. Thanks very much for taking the time to leave a comment, I really appreciate it 🙋🏻‍♂️😀RTF